This is a great idea for a thread....especially this time of the year. Maybe deserving of a sticky for the summer?
As far as rubs go, I had never used dry rubs until coming on here. It's just not something I grew up with. Now I do! For pork and beef, I use a rub I got from Sharon, long ago. For the life of me, I couldn't find the original recipe. I think it was part of a rib recipe. ANYWAY, here is that recipe:
* Exported from MasterCook *
BBQ rub
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Sides and Sauces
Amount Measure Ingredient -- Preparation Method
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1 cup sugar
4 tablespoons celery seed
4 tablespoons garlic powder
4 tablespoons onion powder
5 1/4 tablespoons chili powder
5 1/4 tablespoons black pepper
5 1/4 tablespoons paprika
Mix ingredients well.
Coat meat with a thick layer of rub and allow to sit 1 or 2 hours before putting on grill.
Description:
"I used this on a Corned Beef Brisket and it was very good!"
For chicken, I use one I found in "Sizzle", a special publication I picked up that included recipes from a number of different famous Chefs. It was part of a beer can chicken recipe from Elizabeth Karmel, "Taming the Flame", a grilling cookbook. As much as I LOVE this on chicken, I didn't care for it on pork the one time I tried it.
* Exported from MasterCook *
Classic Barbeque Rub
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Sides and Sauces
Amount Measure Ingredient -- Preparation Method
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2 tablespoons smoked paprika
2 tablespoons kosher salt
3 tablespoons sugar
2 tablespoons brown sugar
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon freshly ground pepper
1/2 tablespoon cayenne
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon celery salt
1 tablespoon oregano -- crushed
Combine all the ingredients in a medium bowl and mix well. For a smoother rub, process the ingredients in a spice grinder until well combined and all pieces uniform (the rub will be very fine and tan in color).
Use it to rub on meat before grilling. Extra rub can be stored in an airtight container for up to six months. Makes about 1 cup.
I make large batches of these now and store them in the large size emptied spice containers. This reminds me...I'm out of both.
As for sauce, I use commercial Sugar Ray's, Chicken and Ribs, or Carolina Treat (vinegar base). As for homemade, there are two from
C@H I've used and liked, but couldn't find them in MC right now. One had beer in it, I remember. I also have my dad's, if you're interested in a vinegar base. It's the one he always used for mopping his pigs and Boston Butt for catering. I don't have it in MC, but I could type it up later. Let me know.
When I'm doing beef, I use one from Lorraine:
* Exported from MasterCook *
Lorriane's Beef Short Ribs
Recipe By :Lorraine
Serving Size : 8 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
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4 lbs beef short ribs
Kosher salt and freshly ground pepper
4 tablespoons olive oil
3 heads garlic
2 carrots -- coarsely chopped
1 large onion -- coarsely chopped
2 tablespoons tomato paste
3/4 cup dry red wine
2 tablespoons balsamic vinegar
2 tablespoons chipotle chile canned in adobo -- or to taste
1/4 cup molasses
1/4 cup soy sauce
4 cups beef stock -- or chicken or water
And another from
C@H for Beef ribs that's for the slow cooker, but I intend to try on the grill this summer:
* Exported from MasterCook *
Laquered Short Ribs with spicy ginger sauce
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
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For the short ribs-
3 lb beef short ribs -- trimmed and seasoned with kosher salt and black pepper
1 Tb vegetable oil
For the spicy ginger sauce-
1/2 cup chopped scallions
1/4 cup ginger root -- minced
1/4 cup packed brown sugar
1/4 cup rice vinegar
1/4 cup shriracha sauce
1/4 cup molasses
1/4 cup hoisin sauce
1/4 cup fresh lime juice
1 tsp fennel seed
1/4 tsp red pepper flakes
Brown ribs in oil in large saute pan over med-high heat for 10 mins, working in batches if necessary.
Transfer browned ribs to a 4-6 quart slow cooker.
Combine scallions,gingerroot, brown sugar, vinegar, sriracha sauce, molasses, hoisin sauce, lime juice, fennel seed, and pepper flakes for the spicy ginger sauce in a measuring cup with a pour spout. Pour sauce over ribs.
Cover; cook until ribs are tender on high-heat setting for 4-6 hours or on low-heat setting for 7-9 hours. Serve sauce over ribs and rice.
Source:
"Cuisine at Home Slow Cooker Menus; page 63"